Chicken Breasts with Balsamic Vinegar Sauce
2 Whole chicken breasts, boned
And halved Salt and freshly ground Pepper 2 tb Butter; divided
1 tb Vegetable oil
1 tb Finely chopped shallots
3 tb Balsamic vinegar
1 1/2 c Chicken broth
2 ts Finely chopped fresh
Marjoram Sprinkle chicken with salt and pepper. Heat 1 tb butter and the oil in large heavy frypan over high heat. Add chicken, skin-side down, and cook until skin is crisp. Reduce heat to medium-low; turn chicken breasts over and cook until chicken is no longer pink inside, about 12 minutes. Transfer chicken to heated platter and keep warm in oven. Pour off all but 1 tb fat from frypan. Add shallots and cook over medium-low heat for 3 minutes or until translucent, scraping up any browned bits. Add vinegar and bring to a boil. Boil for 3 minutes or until reduced to a glaze, stirring constantly. Add broth and boil until reduced to 1/2 cup, stirring occasionally. Season to taste with salt and pepper. Remove sauce from heat and whisk in remaining 1 tb butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately. Makes 4 servings.
CROCKPOT CHICKEN PARMIGIANA 1
3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 1/2 oz Can pizza sauce
1 ts Salt
6 Slices mozzarella cheese
1/4 ts Pepper
1 c Dry bread crumbs
1/2 c Butter
If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crockpot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.
White Pizza With Chicken And Basil
CRUST:
1 package active baker’s yeast
1 cup warm water
2 tablespoons cooking oil
1/4 teaspoon salt
2 3/4 cups flour — 2 3/4 to 3 1/4
TOPPINGS:
3 tablespoons olive oil
2 whole chicken breasts
1 small onion — chopped
1 clove garlic — chopped
dash cayenne pepper
1 tablespoon fresh basil — chopped
1 cup fresh mushrooms — sliced
1/2 cup shredded cheddar cheese — 1/2 to 1 cup
1/2 cup shredded swiss cheese — 1/2 to 1 cup
Dissolve yeast in warm water; add oil and salt, then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes.
Pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.) Heat 1 tablespoon of olive oil in skillet. Slice chicken breasts thin and cook along with onion, garlic and cayenne until chicken is cooked through. Add mushrooms and basil and cook another minute or two. Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet.
Bake at 375 degrees until crust is golden (10-12 minutes)
Chicken Pignole
Ingredients:
6 whole chicken breasts, boned and trimmed
but not skinned
1/4 lb butter
olive oil
PIGNOLIA STUFFING
6 eggs
6 oz. Parmesan cheese, grated
12 oz. feta cheese, chopped
6 oz. shelled pignolias (pine nuts)
1/2 medium onion, minced
2 tbsp. commercial. poultry seasoning
1 tsp. salt
1 tsp. white pepper
1-1/2 cups milk
6 slices bread, toasted, crust removed,
cut in 1 in. sqs.
Instructions:
Liberally rub the inside each whole chicken breast with 1 to 2 tablespoons butter. Place a mound of Pignolia Stuffing in the center of the breast. Fold sides of the breast over the stuffing to cover. Seal breasts with toothpicks.
Place sealed breasts, seam side down, in a roasting pan lightly coated with olive oil. Rub olive oil over the exposed skin of each breast. Bake in a 375 F oven for 25 to 30 min. or until the skin is golden brown.
PINE NUT STUFFING
Combine all ingredients, mixing well to incorporate.
Preparation: bake
Temperature: hot
Servings: 6
RHONDA’S MARINATED CHICKEN SAUCE
1 c. soy sauce
3 c. water
3 tbsp. dark Karo syrup
1/2 tsp. ground ginger
5 - 6 cloves garlic, minced
1 tsp. worcestershire sauce
4 whole chicken breasts, skinned and boned
Marinate chicken at least 4 hours. Grill on low for 1 hour.
CHICKEN ST. STEVENS
4 whole chicken breasts, boned, skinned and halved
8 thin slices Smithfield ham (prosciuto may be substituted)
8 thin slices Swiss cheese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sliced
1/4 c. sherry or madeira
In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9″ x 13″ dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts. Serves 8.
CHICKEN BITS
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.
Chicken and Vegetables with Gravy
3 md Potatoes (to 4)
– pared, halved lengthwise 2 Carrots — sliced
2 Onions — sliced
2 Celery ribs — in 1″ pieces
3 To 4 lb. whole broiler/fryer
– rinsed well 2 ts Seasoned salt
1/2 ts Coarsely ground black pepper
1/2 ts Basil
1/2 c Water or chicken broth
—–GRAVY—–
1/3 c Flour
1/3 c — Water
1/2 ts Thyme
1 t Soy sauce
Put vegetables in lightly oiled slow cooker. Place whole chicken in the middle of the vegetables. Sprinkle with seasoned salt, pepper and basil. Pour water or broth over all. Cover and cook on low for 8 to 10 hours, or on high for 3 1/2 to 4 hours. If you cook it on high, increase broth or water to 1 cup. When ready to serve, remove chicken and vegetables to a serving platter. Reserve the liquid for gravy. Prepare a smooth paste with flour and water. Pour into the liquid. Turn cooker to high and stir the gravy. Add thyme and soy sauce. When thick, pour over chicken and vegetables, or serve on the side.
Crockpot Chicken & Herb Dumplings
Ingredients
3 pound whole chicken
1 salt and pepper
2 each garlic cloves, minced
1/4 teaspoon powdered marjarom
1/4 teaspoon powdered thyme
1 each bay leaf
1/2 cup dry white wine
1 cup sour cream
1 cup dry biscuit mix
1 tablespoon parsley, fresh, chopped
6 tablespoon milk
10 each small white onions
Directions:
Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high. Combine biscuit mix with parsley, stir in milk and mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.